Baked Tostones Recipe

Twice-fried green plantains, also known as tostones, are a popular side dish and snack in many parts of Latin America and the Caribbean. These golden treats are crispy on the outside, chewy on the inside and have a sweet potato flavor. Tostones are usually first fried for a few minutes, then pressed to flatten them and fried again until crispy. This technique ensures that the plantains are fully cooked before they brown too quickly.

It goes without saying, however, that although very delicious, the traditional preparation uses a lot of oil. And for home cooking purposes, that’s not always ideal. The good news is that it’s possible to cook green plantains instead of frying them for a similar effect. This recipe by Alexandra Shytsman of plant-based blog The New Baguette shows how easy it is to make this satisfying snack at home, without frying.

Gather the ingredients for this baked tostones recipe

To start, you will need green plantains, neutral oil (like avocado or refined coconut oil), salt, pepper, smoked paprika and garlic powder.

Peel the plantains

Green plantains have tougher skin than yellow plantains or bananas. To peel, cut off the ends first, then separate the skin from the flesh by running your thumb under the skin.

Season the plantains

Cut the plantains into large chunks and place them in a bowl. Add the oil and spices and toss to coat well.

Cook the plantains

Arrange the plantains in a single layer on a baking sheet, making sure to space them at least 2 inches apart. Bake for about 15 minutes, until soft enough to flatten.

Flatten the plantains and cook again

Remove the baking sheet from the oven and flip the plantains. Using the bottom of a measuring cup or glass, press down on each piece to flatten it. Then, return the plantains to the oven and cook them until crisp around the edges.

Serve the tostones

Tostones are best eaten warm, straight out of the oven. You can have them as a side dish or as a snack, with guacamole or other dips.

Michael M. Tomlin